Fresh corn is already in season here in Florida. It’s full of fiber and vitamins, but also high in carbs. My husband and I share an ear of corn. That way, we can enjoy it often without overindulging.
There is a YouTube video of cooking corn on the cob in the microwave with no pre-cleaning, but I’ve lost track of it. For those who haven’t tried this super easy method, here is a slide show:
Filed under cooking, corn on the cob, Healthful Eating, Recipes
I’ll admit I’m not much of a microwaver. With the exception of asparagus and corn on the cob, most of my dishes cook rangetop or in a conventional oven. When I purchased the Deep Covered Baker (The Pampered Chef), I read the product guide that included directions for “30-Minute Chicken” in the microwave oven. I had my doubts.
The Pampered Chef® Deep Covered Baker
If you’re on the fence about buying this product or roasting in a microwave oven, keep reading.
RECIPE
HASTY TASTY ROAST CHICKEN
Ingredients:
- 1 whole chicken (approx. 3 lbs.)
- nonstick cooking spray
- 1 Tbsp. extra virgin olive oil
- Seasonings (your choice fresh chopped herbs + 1 tsp. salt and ¼ tsp. pepper)
- 2 carrots, cut into 1″ pieces
- 1 onion, peeled and quartered
- 1 baking potato cut into 1″ slices
Directions:
- Spray nonstick cooking spray generously to cover the interior of the Deep Covered Baker.
- Pat dry the chicken using paper towels. Rub with the olive oil.
- Rub the herbs (I use fresh taragon, thyme, and parsley) over the chicken.(reserve part of the herb mix for vegetables)
- Position chicken breast side up in baker. Add carrots, onion, and potato. Add salt and pepper over chicken and vegetables.
- Microwave uncovered on High 30 minutes. Check using a digital thermometer (should be 165° in thickest part of breast). If necessary, microwave an additional 5 minutes.
- Remove from microwave oven and cover for ten minutes. Residual cooking should bring the chicken to 170°.
- Remove skin from chicken. Transfer chicken, carrots, and potatoes to a platter to serve.
Yield: 4-5 servings chicken, 2 servings vegetables
Refrigerate leftover chicken.
So there you have it. You really can roast a chicken in the microwave oven, a great convenience if pressed for time. You won’t have a browned skin, but that isn’t an issue for me. I skin chicken before serving because skin contains too much saturated fat.
I am glad I experimented with roasting in the microwave oven. However, if I have the time, I still think it’s easier to slow cook chicken. The microwave method may save time, but it’s tricky, especially if your microwave oven varies on size and wattage.
Filed under chicken, cooking, Healthful Eating, Roasted Vegetables
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